Time for the first winter recipe of 2018: Much of the country is blanketed in a
winter wonderland right now, but the warming euphoria of the aroma of cinnamon, sage, pine, and other holiday staples is what really drives the fall/winter season mood in my opinion, and we’re going to use a couple of those here.
Boneless country style pork ribs are my personal favorite. They’re super tender and easy
to grill. But any cut of pork will work just great. If you’re using pork chops, make sure
they’re at least an inch thick. And this will be a double cooking process. Follow along…
- 3-4lbs preferred cut of pork
- 4-5 cloves garlic, crushed and finely minced/diced
- ½ cup chopped onion
- ½ cup finely shredded/chiffonade sage. Must be fresh sage; no dried stuff from plastic jars here.
- 1 cup dried cranberries, or 1 ½ cups fresh ones (roughly chopped)
- Salt and pepper
- Olive oil
- 1 Tbsp butter
- ½ cup chopped walnuts
Start by grilling the pork just until all sides are browned and you have some nice grill marks on all sides. Make sure you coat the pork in a little olive oil and salt and pepper first. You don’t need to cook it all the way through here. The second part of this is done in foil pouches. Pour a little olive oil on the foil and lay the pork down on top. Then simply add the garlic, onion, sage, cranberries, butter, and chopped walnuts over the pork. Seal it up but leave a slight opening for venting. Let it hang out over medium heat for 25 to 30 minutes. Remove the pork from the foil to a plate to cool, but don’t you dare throw all that wonderfulness in the foil away. No no no… Drizzle the contents over the pork and serve. Sagey goodness abounds.
Sage chiffonade (cut into ribbons)